Miniature Asian Crab Cakes |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 12 |
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These can be made mini sized, as I made them in the photo, or regular sized as a main entree with a light salad. The toppings of wasabi, mayonnaise, cucumber, & pickled ginger add creaminess, crispness, and tang (& makes them look really pretty too! Read more !) Ingredients:
8 ounces fresh jumbo lump crabmeat, picked over |
1/4 cup good quality mayonnaise, plus 3 tablespoons for garnish |
2 scallions, trimmed and finely chopped |
2 tablespoons lite soy sauce |
2 tablespoons fresh lemon juice |
2 teaspoons wasabi paste |
1 teaspoon finely grated lemon zest |
1/2 cup plus 2 tablespoons panko breadcrumbs |
1/2 cup all-purpose flour |
coarse salt and freshly ground white pepper |
2 large eggs |
1/4 cup sesame seeds |
2/3 cup vegetable oil, plus more if needed |
1 peeled english cucumber, for garnish |
1/2 cup drained pickled ginger, for garnish |
Directions:
1. Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
3. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour.
4. Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
5. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
6. Meanwhile, stir together remaining 3 tablespoons mayonnaise, I tablespoon sugar and 1 1/2 teaspoons wasabi.
7. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
8. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.
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